Summer truly begins when farmstands and CSA shares start overflowing with summer squash. This local favorite is abundant, and our CSA members clamor for new recipes. One of summer’s most versatile crops, summer squash can be grilled, sautéed, baked, pan fried, deep fried, eaten raw – am I missing any?! Here’s our top ten  twelve recipes, let us know yours in the comments below!

Update – We added 2 more! What are you waiting for, get cooking!

Grilled. This simple pasta salad has big chunks of grilled summer squash flecked with fresh parmesan and seasoned with fresh lemon.

Stuffed. Try this recipe baked or grilled – tender squash halves with creamy ricotta wild rice.

Frittata. An egg dish that’s similar to a crustless quiche, but much simpler to make. Thin slices of fresh squash shine in this preparation.

Tian. A dairy and egg free casserole, this tian gets it’s rich flavor from a healthy dose of olive oil, curry powder, and sun dried tomatoes.

Parmigiana. A simple twist on the classic eggplant parmigiana. This recipe is worth the baking and frying!

Fritters. When you don’t know what else to do, fritters are the answer! Pan-fried with a creamy dip.

Raw. Use a vegetable peeler or spiralizer to make “noodles” and toss with a light dressing.

Curry. Perfect for Thai style or in an Indian style curry. The key is not to overcook. It should be tender, but not mushy.

Soup. Lightly cooked in a delicate broth this soup is light enough for fresh summer vegetables.

Baked Goods.  Zucchini bread is nothing new, but try this lightly sweetened cupcakes – without frosting they’re just muffins!

Risotto – Cubes of fresh summer squash simmered in a creamy risotto.

Oven Fried – these “chips” are satisfying, crispy, and easy!